Butternut Gorgonzola and Sage Tart

Here’s another recipe sent in by sharer, Leslea Linebarger. The folks working at the Farm were RAVING about this recipe. It sounds absolutely fantastic so be sure to try it. Thanks so much for sharing this recipe Leslea!

Cut squash in half and brush the cut side with the oil. Place cut-side up on baking sheet and bake for 40 minutes until browned and very soft. Let cool. Remove seeds and scoop out flesh, discarding skin.

Bake pie shell blind (covered with parchment or foil and filled with beans) for 10 minutes at 375° F. Then remove beans and paper and bake for 5 minutes more.

Mash squash and mix with half the cream, season with salt and pepper and spread in pastry shell. Slice the cheese and lay on top. Whisk remaining cream with the eggs and egg yolk and pour into tart pan, making sure it settles evenly. Arrange the sage leaves in a circle on the surface. Bake for 30-35 minutes and leave for 10 minutes in pan before serving.

Best eaten warm. The squash gives it a slight sweetness which complements the cheese perfectly. Serves 6.

Please remember to weigh your produce carefully and to take only the quantity allotted to you. When harvesting herbs, use scissors, and pick only from rows flagged with yellow stars. Respect our community by upholding our honor system.

Although the crops listed on this page represent what the farmer anticipates will be available this week, the vegetables you receive may be different due to weather conditions and other factors that affect production. For an overview of the ebb and flow of the harvest throughout the season, check out the Harvest Chart.

Please Carry In, Carry Out

There is no trash or recycling pickup at the farm. This means that all non-compostable trash must be taken away by volunteers, who transport it in their personal cars to their own homes for disposal. The same is true for recyclables. Please help us out by carrying out everything you carry in.